Apricot Peach Crumble (VG, GF)
Serves 8. Preparation and cooking time: 50-60 minutes.

The fresh produce section of grocery stores is so abundantly stocked in spring and summer. The gorgeous colors are picture perfect. Passing by the stacks of fresh peaches, apricots, nectarines, you can smell the aromas. Fruits need nothing done to them. Just bite right in! Sometimes though, a little cooking is wonderful as well.

So we tried making a crumble of fresh peaches and apricots, and loved it. Apricots have such a wonderful perfume that becomes more intense with cooking. You can use all peaches, all apricots, or nectarines, or combine them. For us, it depends on what looks the freshest and what is on sale. We hope you enjoy this crumble as much as we do—hot, warm, cold, with ice-cream, or heavy cream.

Use Earth Balance, or equivalent, for a vegan version.


Berry mixture

  • 1 ½ lbs fresh apricots, firm
  • 1 ½ lbs fresh peaches, firm
  • 1/3 plus cup oatmeal (use quick-cooking rolled oats and grind them in a coffee grinder)
  • 1/3 cup turbinado/raw cane sugar, or light brown sugar
  • 2 tablespoons fresh lemon juice
  • ½ cup dried cranberries
  • ½ cup fresh blueberries
  • Butter to grease the baking dish

Crumble mixture

  • ¾ cup rolled quick cooking oats (McCanns for gluten-free)
  • ¾ cups almond meal (grind the almonds in a coffee grinder—takes 20/30 seconds)
  • 1/3 cup turbinado or light brown sugar
  • 8 tablespoons (1 stick) of cold butter diced small (6 tablespoons Earth Balance for vegans)
  1. Heat oven to 350 degrees. Lightly butter a 9x13x2 in oven-proof dish.
  2. Wash and pat dry the fruit. Cut it in quarters or eighths depending on the size of the fruit and discard the pits and kernels. You want large chunks of fruit so they retain their shape and texture.
  3. Toss the fruit in a large bowl with oatmeal, sugar, and lemon juice. Pile it into the buttered oven-proof dish and evenly sprinkle the cranberries and blueberries. Cover the dish with foil and bake for 20 minutes on the center rack.
  4. In the meantime, mix together the ingredients for the crumble lightly working in the old butter. You should still have little lumps of butter in the mixture.
  5. Take out the fruit dish from the oven after 20 minutes and remove the foil. Sprinkle the crumble evenly all over the fruit. Place the uncovered dish back into the oven on the center rack. Bake for another 20 minutes or till the fruit is bubbling away and the crumble is lightly browned.
  6. Remove from the oven and wait till it cools a bit before serving.